Great Mushroom Meatloaf

I got this from Pat. She says it came from the San Jose Mercury News,
but to be honest, I don't know. I find this recipe interesting because it
uses dry tea to add a smoky undertone to the meatloaf.

It makes a lot and we liked it even better the second day cold. A slice
with ancho chili mayonnaise on whole
wheat bread was fantastic. Personally, I like to make this a day before a picnic
and take some thick sliced sandwiches to the party.

The mix might seem dry when you form it into a loaf, but don't add any
more liquid to the mess; you don't want this too loose when you form the
loaf.